With Thanksgiving just around the corner, a sweet treat with coconut and Macadamia nuts is interesting and delicious, especially for those who may not find pumpkin pie at the top of their list.
By Kurt Winner
I was delighted to meet Executive Chef Rudi Sodamin on a cruise last month and came home with his cookbook “A Taste Of Celebration” containing his Coconutty Blondies recipe. I enjoyed my short repositioning cruise on the Zaandam from Vancouver B.C to San Diego and because I love to cook, this souvenir cookbook is better than a tee shirt. Chef Rudi and the folks at Holland America Cruise Lines have graciously let me share his recipe with you.
Chef oversees everything food on Holland America, and it’s no small feat. The kitchen crew prepares enormous amounts of food, and quality is number one on everyone’s mind. How about these numbers for weekly preparation: 8500 lbs of meat and meat products, 4000 lbs of poultry, 2000 lbs of fish. You get the idea, it does take a highly trained army of dedicated crew members to make all of this happen for the guests. So with Thanksgiving just around the corner, I thought a sweet treat made with coconut and Macadamia nuts would be fun, interesting and delicious too, especially for those who may not find pumpkin pie at the top of their list. This recipe comes from the book “A Taste of Celebration” by executive Chef Rudi, and Holland America Line.Print
Raised in New York, Kurt enjoyed the homestyle German cooking of his grandmother, who in Germany owned a bakery, and of his Italian stepmothers rustic food. He then moved to live in Hawaii for ten years turning him into a sashimi fanatic. Kurt now calls the Portland Oregon area home. You can find his writing and photography in The Epoch Times, Afar.com and the East County Gazette.